Hearty Tomato and Red Lentil Soup

This soup started as the sort of thing you make when the fridge is nearly empty and there is a packet of red lentils in the cupboard. Red lentils are one of the quickest pulses to cook because they have had their outer skin removed, so they break down into a soft, thick base within about twenty minutes. That is why this soup can go from a pile of ingredients to a bowl of something comforting on a weeknight without any soaking or planning.

The tomato soup in the recipe is a little old-fashioned, and I like it for that. Tinned tomato soup adds sweetness and body, so you do not need much else to make the broth taste rounded. The ground coriander and cumin do the rest. If you have a jar of whole cumin seeds, toast a spoonful in the dry pan before the oil goes in, then crush them. The warm, nutty smell is worth the extra minute.

Lentils are a good source of fibre and plant protein, and they are a steady, filling choice that works well alongside bread or a salad. I usually serve this with a wedge of wholemeal toast or a handful of rocket with lemon juice on it. If you want something more substantial for dinner, a bowl of this next to a plate of Turkey Meatball Soup with Lentils and Spinach makes a good pairing for a cold night, though honestly one pot of this is plenty. If you are feeling more ambitious, a slice of Savory Beef and Vegetable Meatloaf also works well as a hearty main to share alongside it.

A few tips from making it many times. Rinse the lentils well, because they can carry dust from the packet. Keep an eye on the pot once it comes to the boil, since the lentils can catch on the bottom, and stir from the base rather than just the top. Add the zucchini at the end as the recipe says. It stays bright green and keeps a little bite, while cooking it for longer turns it soft and gives the soup a grey look.

This soup keeps very well. Cool it, then store it in the fridge for up to three days, or freeze it in portions. The lentils will thicken as it sits, so add a splash of water when you reheat it and stir well. It also makes a good base for a lazy lunch: spoon it over a baked potato, or stir in a handful of baby spinach at the end and let it wilt.

If you are cooking for people who like a bit more on the plate, a tray of Hearty Chicken and Lentil Stuffed Peppers follows the same thrifty idea and feeds a crowd. Otherwise, a bowl of this soup and a slice of good bread is all you need.